Ginger, Peach and Chicken Stir-Fry


2 chicken breasts, boned, skinned
2 small peaches
6 spring onions
1-inch piece of ginger, grated
1 Tbsp olive oil
1 cup chicken stock
1/4 tsp cinnamon
1/2 tsp dried dill (or 1 tsp fresh)
1 teaspoon cornstarch
1/2 cup sliced water chestnuts, drained
salt & pepper to tastecooked rice
1 package (6 oz. size) frozen pea pods, cooked


Spray a large skillet with nonstick spray. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8-10 minutes or till tender and no longer pink; turn to brown evenly. Remove from skillet; keep warm.

Meanwhile, drain peaches, reserving juice. Add water to juice to equal 1/2 cup. Stir in cornstarch, gingerroot, and salt. Add to skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Gently stir in peaches and water chestnuts: heat through.

On a serving platter or individual plates arrange rice, pea pods, and chicken. Spoon sauce over chicken.

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